Preserving Kidney Function with Cultural Plant-Based Foods: A Global Collaboration

Registered dietitian nutritionists have the ability to preserve kidney function through creative and personalized outreach to global populations. RDNs were part of the landmark Modification of Diet in Renal Disease study which produced evidence-based practice strategies for reducing disease progression through dietary protein strategies. Focused modification and awareness of cultural eating patterns help address the preservation of kidney function in global communities where medical therapy for kidney failure is not available or too expensive. Plant-based cultural food patterns exist throughout the world for ages. Our three dynamic speakers, each with a unique global and cultural expertise, will inspire the audience with hands-on plant-based nutrition strategies to address the preservation of kidney function.

Planned with the International Affiliate of the Academy of Nutrition and Dietetics and the Indians in Dietetics Member Interest Group

CPE Level: Level 2 (intermediate knowledge/experience)
CPEU: 1.5

Performance Indicators

• 6.2.3 Analyzes and interprets data to form valid conclusions and to make recommendations.
• 8.2.4 Integrates new knowledge of disease states and clinical conditions into practice.
• 8.5.1 Plans and designs nutritionally sound meals, menus and meal plans that promote health and disease management, and meet client needs.

Learning Objectives

• Compare and contrast the biological value terminology of traditional non-plant-based protein with plant-based protein
• Describe the plant-based components of multiple global cultural food patterns
• Demonstrate plant-based nutrition strategy as a cost-effective, evidence-based to preserving kidney function in global populations

Moderator

• Vandana Sheth, RDN, CDE, FAND

Speakers

• Sheetal Parikh, MS, RDN, LDN
• Chhaya B. Patel, MA, RD, CSR
• Varsha Tarvady, PhD, RD